Lemon Meringue Pie Recipe

Lemon Meringue Pie is a timeless dessert that balances a tangy, smooth lemon filling with a light, fluffy meringue topping. The crisp, buttery pie crust adds the perfect base for this sweet-and-tart treat. Ideal for holidays, special occasions, or a refreshing dessert anytime.

⏱ PREP TIME

Prep: 25 minutes
Bake: 25–30 minutes
Cool: 2 hours
Total: ~3 hours
Servings: 8

🍳 EQUIPMENT

9-inch pie dish
Mixing bowls
Electric mixer or whisk
Saucepan
Measuring cups & spoons
Spatula
Zester

🧾 INGREDIENTS

For the crust:

1 ½ cups all-purpose flour
½ tsp salt
½ cup cold unsalted butter, cubed
3–4 tbsp ice water

For the lemon filling:

1 cup granulated sugar
3 tbsp cornstarch
1 ½ cups water
3 large egg yolks, lightly beaten
2 tbsp butter
¼ cup fresh lemon juice
1 tsp lemon zest

For the meringue:

3 large egg whites
¼ cup granulated sugar
¼ tsp cream of tartar
½ tsp vanilla extract

📝 INGREDIENT NOTES

Lemon juice & zest: Use fresh lemons for the brightest flavor.
Egg whites: Make sure no yolk contaminates them to get stiff peaks.
Cornstarch: Thickens the lemon filling perfectly.
Meringue: Spread over hot filling to seal edges and prevent shrinking.

👩‍🍳 INSTRUCTIONS

1️⃣ Prepare the crust

Mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water 1 tbsp at a time until dough forms. Roll out and place in a 9-inch pie dish. Prebake at 180°C / 350°F for 10–12 minutes until lightly golden. Cool slightly.

2️⃣ Make the lemon filling

In a saucepan, combine sugar, cornstarch, and water. Cook over medium heat until thickened, stirring constantly. Temper egg yolks by slowly whisking in a small amount of hot mixture, then return to saucepan. Stir in butter, lemon juice, and zest. Cook 1–2 more minutes until smooth. Pour into prebaked crust.

3️⃣ Prepare meringue

Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while beating until stiff peaks form. Beat in vanilla extract.

4️⃣ Top with meringue

Spread meringue over hot lemon filling, sealing edges to the crust.

5️⃣ Bake

Bake at 175°C / 350°F for 10–12 minutes, or until meringue is golden brown.

6️⃣ Cool & serve

Cool to room temperature, then refrigerate for at least 1–2 hours before slicing. Serve chilled.

🥗 NUTRITION FACTS (approx. per slice)

Calories: ~320
Protein: 4g
Carbs: 45g
Fat: 15g
Fiber: 1g
Sugar: 30g

⭐ TIPS FOR PERFECT LEMON MERINGUE PIE

Use fresh lemon juice and zest for bright flavor.
Spread meringue immediately over hot filling to prevent weeping.
Seal meringue edges to the crust to avoid shrinking.
Beat egg whites until stiff peaks form for fluffy meringue.